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Cut into loaf of Zucchini Pound Cake showing tender texture.
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Zucchini Pound Cake with Vanilla Glaze

This Zucchini Pound Cake is a delicious way to use fresh zucchini! It is soft, buttery, and perfectly tender with a sweet vanilla glaze drizzled over the top. It has all the cozy flavors of a classic pound cake with a little extra moisture from zucchini in every bite.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Bread
Keyword: zucchini pound cake
Servings: 12 slices
Calories: 512kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Zucchini Pound Cake

  • 1 cup (125 g) all-purpose flour
  • 2 cups (240 g) cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, drained, squeezed dry (no need to peel)

Vanilla Glaze

  • 1 ½ cups (180 g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons whole milk

Instructions

  • Preheat oven to 325°F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Reduce the mixer speed to low and add the eggs one at a time, mixing until each egg is fully incorporated. Add the vanilla extract and mix until combined.
  • Gradually add the flour mixture, mixing on low speed just until combined.
  • Remove the bowl from the mixer and gently fold in the zucchini by hand, making sure it is evenly distributed throughout the batter.
  • Spread the batter into the prepared loaf pan.
  • Bake for 80 to 90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during baking.
  • Let the pound cake cool completely before adding the glaze.
  • To make the vanilla glaze, whisk together the confectioners' sugar, vanilla extract, and 3 tablespoons of milk until smooth. Add additional milk, a little at a time, until the glaze reaches your desired consistency.
  • Drizzle the glaze over the cooled pound cake before slicing and serving.

Nutrition

Serving: 1slice with glaze | Calories: 512kcal